Egg-stuffed cutlet - original meat dish, which can be prepared both on weekdays and festive table... Chicken eggs should be chosen medium-sized, otherwise the cutlets will be huge and it will be more difficult to form them. You can take any minced meat, even mixed. I used minced pork and beef and chicken. You can bread such cutlets in flour or breadcrumbs.

Prepare the necessary products for cutlets.

Put both minced meat in a bowl, add salt and pepper, mix well.

Pour milk over the bread and wait until it is soaked.

Chop onion and garlic finely. Heat a frying pan and fry until the onions are transparent. Add bread to the minced meat, beat thoroughly and add the onion and garlic.

Form a cake 5-7 mm thick from the minced meat with wet hands. Put an egg in the center. All this needs to be done in the hands, but I have no assistants who would photograph this process, so I show it on the blackboard.

Stick the minced meat over the egg, you get a large cutlet. Dip the cutlet in flour. I have flour mixed with bread crumbs.

Preheat in a frying pan sunflower oil, lay out all the cutlets and fry on all sides. When the cutlets are fried, cover the pan and cook for another 5 minutes.

Put the finished cutlets on paper towels to remove excess oil.

Serve delicious and appetizing cutlets with an egg inside with pickles or fresh vegetables.

Bon Appetit!

Recipe

500 g minced chicken
100 g cheese
1 egg
1 Bell pepper
3 cloves of garlic
1 tsp butter
Pepper, salt
2 tbsp. l flour (for breading)

Output - 8 pieces (per frying pan)

Peel the pepper, chop it finely and send it to fry in a frying pan. At this time, we are preparing cutlets. Mix the minced meat, egg, grated cheese, garlic, pepper, salt. Mix well. When the pepper becomes soft, remove from heat, transfer to a bowl. Add butter. Stir and let cool. On the palm of your hand we level the dough for cutlets, put the filling in the middle and pinch the edges. Dip in flour and send to the pan. Fry for a few minutes on both sides, keep covered for 5 minutes and you're done. Bon Appetit!

Chicken cutlets stuffed with mushrooms

Cooking minced meat for cutlets:

Twist the chicken in a meat grinder and add the egg to mix. Twist the cheek or unsalted lard there, and then half the onion. Season with salt and pepper to taste, mix.

Cooking mushroom filling for chicken cutlets:

Peel the mushrooms, wash and chop, then fry them in a pan with vegetable oil. Cut a quarter of the onion head (or if you get a lot of minced meat, the entire remaining half), cut and pour into a pan to the mushrooms, and fry until golden brown, the main thing is not to miss it, so that it does not overcook. Add peas, salt and pepper to your liking, and then remove from the stove.

Formation of cutlets:

Break the remaining egg into a separate bowl (a deep plate or small saucepan will do) and beat until smooth. Take a small amount of minced meat in your hand and smooth it in the palm of your hand, and put the filling in the middle with a tablespoon and gently roll it up. Roll the formed cutlet in the dough and then in the egg.

Pour into the pan vegetable oil, if you wish, you can fry cutlets and "deep-fried", but for this you need to pour oil up to the middle of the pan. Put a cutlet in a frying pan and fry over low heat, so that the minced meat is well fried, for about fifteen minutes. After frying the first cutlet, break it in half and check whether it is fried or not, if the mince is damp, then fry it, and fry the next cutlets the same time as the first, plus the time for frying.

CHICKEN CUTLETS STUFFED WITH CHEESE

Due to the filling of cheese and butter, the cutlets are very tender and juicy, and the complex breading prevents the filling from flowing out of the cutlets during frying and contributes to the formation of an appetizing crispy crust on the cutlets

In the photo: stuffed chicken cutlets with cheese on a platter with vegetable salad.

Ingredients

1. minced chicken - 500-600 g
2. cheese - 200 g
3. butter - 100 g
4. egg - 2 pcs.
5. flour
6. breadcrumbs
7. salt
8. pepper
9. vegetable oil

Step by step photo recipe

		Chicken mince put in a bowl, add salt and pepper, mix well.
		Cut the butter and cheese into small portions. Mash some of the minced meat into a cake, put a portion of cheese and butter on it.
		Form a cutlet from minced meat with filling. In this way, prepare all the cutlets.
		Roll each cutlet in flour.
		Then dip in beaten eggs.
		Roll in breadcrumbs.
		Put cutlets in a frying pan with heated vegetable oil.
		Fry the cutlets on both sides until formed golden brown... Then cover the pan with a lid, reduce heat and bring the patties until tender.
		The stuffed chicken cutlets are ready. Bon Appetit!

Recipe "Chicken cutlets, stuffed with egg, cheese and herbs "- In breadcrumbs

Ingredients:

Chicken fillet - 800 grams, 2 eggs, salt, pepper to taste, 3 boiled eggs, cheese - 200 grams, herbs, breadcrumbs.

Cooking method:

Grind first chicken breasts on a blender or meat grinder. And add 2 eggs, salt and pepper.

I added just such a seasoning, mine from Abkhazia ended, in principle, nothing, the smell is pleasant and there is an aroma from the minced meat.

Then grind eggs, cheese and herbs in a blender.

Then we pour the crackers into a plate so that we have everything ready for sculpting cutlets.

So here's our mince!

I decided to do everything on a silver platter, it’s easier to make cutlets, and you can take pictures.

First, I put the minced meat in a thin layer.

Then the filling.

Put another layer of minced chicken on top.

Fasten better and roll in breadcrumbs.

Put in a frying pan and fry over low heat on both sides. Since the cutlets are large, I fit 3 of them in the pan.

Already fried cutlets.

In the context. 5 tbsp butter

3 tbsp bread crumbs

1 tbsp flour

Remove the tendons and films from the fillet, beat it off by stripping the bones.

Prepare minced meat for the filling: chicken liver fry and chop finely, mix with chopped boiled eggs and parsley, season butter and red pepper, mix.

Put the cooked minced meat in the center of the larger fillet, cover with the smaller fillet on top, raise the edges of the larger fillet, cover the minced meat, wipe the cutlets with pepper and salt, then breaded in flour and immerse in ice cream (beaten egg), then breaded in white breadcrumbs and fry until browned ...

Next, fried chicken cutlets stuffed with liver are dipped again in a lezon and rolled in chopped stale wheat bread, are squeezed by hands - you need to shape the cutlets in the form of an elongated egg.

Formed cutlets are deep-fried, removed, laid out in a pan and placed in an oven preheated to medium temperature for 5 minutes.

CHICKEN STUFFED WITH NUTS

For cutlet mass:

• 600 gr. chicken fillet or minced meat
• 100 ml milk
• 100 g butter
• 1 large or 2 small eggs
• salt to taste
• 2-3 st. l. semolina (if using minced meat, not fillet)

For filling:

• 100 - 150 gr. purified walnuts
• 100 ml milk
• 1 tbsp. l. without a hill of flour
• salt to taste

For breading:

• egg
• breadcrumbs
• vegetable oil for frying

Preparation:
Pass the chicken fillet through a meat grinder. Add milk, salt, eggs, melted butter, semolina(if minced meat was used, not fillet). Now you need to knead the minced meat well, and then set it aside to rest.
Now you can start filling the cutlets.
Walnuts chop, fry in a dry frying pan, sprinkle with flour, stir, add milk, salt, boil until thick and cool.
From the minced meat, mold a cake with a diameter of about 10 cm, put about a tablespoon of the filling in the center, connect the edges of the cake and form an oblong cutlet. It is convenient to do this with a film. Then dip the cutlet in egg 1, roll in breadcrumbs and fry in vegetable oil.
Put the cutlets in the form and send to the oven for 5-10 minutes.
Well, choose the side dish to your liking;)

Thanks to the filling, these cutlets are very tender and tasty. It is also very original dish... So now you will not be wondering how to cook chicken fillet cutlets in an original way. Just save this recipe.

500 g minced chicken;
100 ml of milk;
3 cloves of garlic;
1 onion;
salt pepper;

For filling:
2 eggs;
100 g of cheese;
2 tbsp. l. olive oil;
dill, parsley.

For batter:
2 eggs;
3-4 tbsp. l. sour cream 10%;
1/2 tsp baking powder;
flour;
salt pepper.

Preparation:

1. Grind the onion in a meat grinder or chop in a blender. Squeeze the garlic through a press.
2. Combine all ingredients for minced meat and knead well.
3. Boil the eggs in the filling, chop as small as possible. You can do this with a blender or grater.
4. Grate the cheese, chop the herbs and mix everything for the filling.
5. Combine all the ingredients for the batter, knead into a homogeneous dough (it will be like for pancakes).
6. Roll out a small flat cake from the minced meat, literally put a teaspoon of the filling inside, pinch the minced meat according to the principle of a pie.
7. Dip each cutlet in batter and fry like regular cutlets in hot oil in a pan.

Filled cutlets - hearty dish suitable for any side dish. In addition, they can be served on their own, and even as the main dish on the festive table.

Chicken Kiev is enough complex dish which may not work the first time. But if you succeed, then it will come out insanely tasty.

Required products:

• spices to taste;
• six tablespoons of flour;
• two chicken fillets;
• two eggs;
• 60 grams of butter;
• packaging of bread crumbs.

Cooking process:

1. We wash the fillet, cut off the lower thin edges from it, and divide the remaining parts in half across.
2. Cover the resulting layers with foil and beat them off so that they become larger and thinner, then season with spices.
3. Cut the butter into several pieces, depending on how many cutlets you make. They need to freeze a little in the refrigerator or in cold water, and then with warm hands give them an oval shape.
4. Place a block of butter on each fillet layer and begin to fold the chicken so that it completely covers the filling. We put all the blanks in the refrigerator for half an hour.
5. We spread on separate containers flour, crackers and a beaten egg with salt. First we dip the cutlets into flour, then into an egg, into breadcrumbs and again into an egg, and into breadcrumbs.
6. Pour vegetable oil into a saucepan (there should be a lot of it to completely cover the cutlets), heat well. Dip cutlets into it and hold for about 6 minutes until the crust turns golden brown. The heating level should be medium.

Place prepared patties on paper towels and pat dry before serving.

Meat zrazy with cheese

The cheese filling in this dish goes well with meat. It turns out not only soft cutlets, but also very unusual ones.

Required products:

• two cloves of garlic;
• 0.3 kg of minced meat;
• seasonings to your taste;
• egg;
• two tablespoons of flour;
• 0.1 kg of cheese;
• one onion and a slice of bread.

Cooking process:

1. The bread must be soaked in water to soften it. Then mix it with the minced meat. Add chopped onion, half flour, protein and spices to the resulting composition.
2. Combine the yolk with grated cheese and garlic.
3. We form cutlets from minced meat, put in them cheese filling so that the minced meat covers it on all sides.
4. Dip the blanks in flour and fry in oil until golden brown.

When there is no time to mess with such a dish, cut any cheese hard grade cubes, and wrap them in minced meat. The cutlets will turn out to be just as good, but much faster.

With the addition of mushrooms

Required products:

• 200 grams of mushrooms;
• spices to taste;
• 0.1 kg flour;
• onion and egg;
• 0.4 kg of minced meat;
• slice of bread.

Cooking process

1. Cut the mushrooms and onions into pieces. First, fry the vegetable until golden brown, and then combine it with mushrooms and cook until all the liquid has evaporated.
2. Mix the minced meat with spices, eggs and bread soaked in water or milk.
3. We make tortillas from this mass, put mushroom filling in the middle of each and seal, forming cutlets.
4. We spread them in a preheated frying pan with oil and fry on both sides until golden brown.

Egg and cheese filling

Required products:

• 0.4 kg of minced meat;
• green onions;
• slice of bread;
• bulb;
• spices to your taste;
• 0.15 kg of hard cheese;
• three eggs.

Cooking process:

1. Soak the bread in water, combine with minced meat. Put the finely chopped onion here, season with spices and mix until smooth.
2. Boil the eggs, cut them into smaller pieces, mix with grated cheese and chopped green onions.
3. We form a flat cake from minced meat, put about a spoonful of the filling inside, carefully close it and seal the edges.
4. Roll all the blanks in breadcrumbs and fry on both sides until a beautiful ruddy color for about 7 minutes.

Filled cutlets in the oven

Oven baked cutlets are more healthy dish, versus fried. You can make absolutely any filling in them.

Required products:

• 0.2 liters of milk;
• seasonings to taste;
• two onions;
• slice of bread;
• 4 eggs;
• half a kilo of minced meat.

Cooking process:

1. Cook the eggs until tender and cut into smaller pieces. Chop the onion, fry and combine with chopped eggs.
2. Put the bread in the milk so that it becomes soft, squeeze and mix it with the minced meat. Add seasonings to taste to the resulting composition.
3. We make cakes from this meat mixture, fill them with filling and seal the edges well.
4. We place all the cutlets in a mold and cook in the oven for about 40 minutes at 180 degrees.

Cabbage cutlets with cheese filling

Required products:

• a spoonful of sour cream;
• spices to your taste;
• half a kilo of cabbage;
• two tablespoons of flour;
• one egg;
• 50 grams of cheese.

Cooking process:

1. We wash the cabbage and remove the dirty leaves. Shred a clean head of cabbage and fry in oil until soft. Then we mix vegetable shavings with sour cream and keep on the stove until it turns golden brown.
2. Grind the cheese, combine with cabbage, flour and mix.
3. With wet hands we form cutlets, roll them in flour and fry in oil on both sides until golden brown.

Chicken cutlets with prunes

Chicken cutlets according to this recipe are obtained with a very interesting taste, because prunes go well with meat.

Required products:

• a glass of milk;
• 0.3 kg of prunes;
• spices to taste;
• one onion;
• a kilogram of minced chicken;
• three slices of bread.

Cooking process:

1. Finely chop the onion and combine with the minced meat. To them we add bread without a crust, previously softened in milk, season with spices.
2. We make thin cakes, put prunes inside each and completely cover it with minced meat, connecting the edges well.
3. We put all the sculpted cutlets in a hot pan with butter and fry until golden brown. You can also bake them in the oven for about 30 minutes at 180 degrees.

Potato cutlets stuffed with minced meat

The filling can be any, both beef and chicken - choose according to your taste.

Required products:

• about a kilogram of potatoes;
• spices to taste;
• two cloves of garlic;
• 0.3 kg of any minced meat;
• packaging of bread crumbs;
• two tablespoons of flour;
• three eggs;
• one onion.

Cooking process:

1. Peel the potatoes, boil until soft and pass into mashed potatoes. Sprinkle it with spices, such as salt and pepper, and beat in two yolks. Stir.
2. Chop the onion and garlic into pieces and sauté them in oil until golden brown. Add flour, and then mince and fry until tender, not forgetting the seasonings.
3. Separately combine the remaining egg and two whites with flour.
4. From the cooled mashed potatoes, form flat cakes with a depression, where put the minced meat filling. Form the patties.
5. Place the blanks first in a mass of eggs and flour, then in crackers and keep on hot skillet until rosy.

Filled cutlets are not only tasty, but also very interesting.

The dish will delight you with a pleasant surprise, which can consist of anything.

It is easy to prepare.

Let's indulge in stuffed cutlets?

Stuffed cutlets - general cooking principles

For stuffed products, a dense cutlet mass is prepared, which lends itself well to sculpting. Its task is to qualitatively seal the filling so that the latter does not leak out during the heat treatment. For minced meat, you can use any meat or poultry, if the type of product is not indicated in the recipe.

What the filling is made of:

Meat products, offal, lard:

Greens and vegetables;

All kinds of spices are added to the filling. If the cutlet mass is lean enough, then you can put a piece of butter inside, add lard or fatty sour cream.

The products are formed by hand, placing the filling in the center of each cutlet. The surface is smoothed with hands, which can be moistened in water. Then the products are breaded with flour, crackers. Cutlets are fried in oil in a pan or baked in the oven. Steamed stuffed products are rarely cooked.

Recipe 1: Stuffed cutlets with egg

Recipe for amazing stuffed cutlets with egg. Are used chicken eggs... Therefore, the products are large, weighty. But you can always lay a quail egg inside and make the cutlets smaller.

Ingredients

0.6 kg minced meat;

1 onion head;

7 tablespoons of bread crumbs;

40 ml of oil;

A little parsley.

Preparation

1. Boil 4 eggs at once. Leave one raw for breading finished products.

2. We take the minced meat. It can be absolutely anything, but the most delicious is obtained from mixed meat. Add chopped onion to it, salt and pepper, add a little parsley.

3. Stir the minced meat, put it in the refrigerator for now.

4. Clean the hard-boiled eggs.

5. Beat a raw egg with a fork, pour bread crumbs into a bowl next to it.

6. Pour oil into a frying pan and place on the stove.

7. Take minced meat and divide into 4 parts. We form cutlets by placing a boiled egg inside.

8. Dip the product in a raw egg and thickly breaded in breadcrumbs, pressing the crumbs with our hands.

9. Fry cutlets in hot oil until golden brown. You do not need to cover the dishes.

10. Transfer to the form and send to the oven for 20 minutes. We warm up at 170 degrees.

Recipe 2: Stuffed cutlets with cheese

The recipe for the most delicate stuffed cutlets with cheese, which are cooked in the oven with pre-frying in a pan. In fact, you can use any meat. The recipe contains pork and beef in half.

Ingredients

0.5 kg of pork;

0.5 kg of beef;

0.1 kg of bread;

2 onion heads;

0.2 kg of cheese;

Some milk;

Spices, oil.

Preparation

1. Immediately fill in the pieces white bread a little milk and let it soak. Instead of milk, you can take cream, any broth.

2. Peel the onion, cut the washed pieces of meat and twist together through a meat grinder. We also send bread soaked and slightly squeezed from milk there.

3. Add spices and raw eggs, knead the minced meat thoroughly and you're done! Divide it into pieces, on average, 100 grams each.

4. Cut the cheese into cubes according to the number of cutlets.

5. Take a piece of minced meat, place it on your palm, place a piece of cheese in the center and give it an oval shape.

6. Dip the products in flour, then fry on both sides in hot oil for a minute.

7. Put on a baking sheet and put in the oven for 25 minutes. Cooking at 180 degrees.

Recipe 3: Stuffed cutlets with mushrooms

To cook wonderful cutlets stuffed with mushrooms, you need fresh champignons. But it turns out just as tasty with pickled mushrooms, and absolutely any. Honey mushrooms, laid in whole, look interesting. Minced meat is used from beef.

Ingredients

0.7 kg of minced meat;

0.5 cups of milk;

0.25 kg fresh champignons;

0.1 l of oil;

A little flour;

¼ rolls of white bread;

2 onions;

Preparation

1. As usual, immediately fill the bread with milk. Remove the crusts, leave only the crumb and soak for 15 minutes.

2. Squeeze out the bread and chop it with a meat grinder with one onion and beef cut into pieces.

3. Put seasonings in the minced meat, drive in an egg and stir. We put it in the refrigerator, let it infuse for now.

4. Cut the remaining onion into cubes and also the mushrooms. Pour a little oil into a frying pan, immediately spread all the filling and fry. As soon as all the water has boiled away, add salt and fry for a couple of minutes. Cool the filling. You can add a little greenery, garlic to it.

5. We take out the minced meat and make ordinary cutlets with a filling, for which we use fried mushrooms.

6. Formed products are breaded in wheat flour.

7. Heat the oil and fry the patties on both sides.

8. When all the products are overcooked, return them to the pan, cover with a lid and simmer over low heat for ten minutes. You can pour in a little water or broth.

9. You can also put the cutlets in a saucepan or cauldron and put in the oven for twenty minutes.

Recipe 4: Stuffed cutlets with liver

For the preparation of such stuffed cutlets with liver, minced chicken is used. It is advisable to cook it yourself, since the purchased analog usually contains a lot of skin and fat, the minced meat turns out to be weak, and the products are very fried.

Ingredients

1 kg of minced chicken;

0.2 kg of liver any;

0.1 kg of onions;

0.05 kg of butter;

Flour or croutons;

4 slices of bread;

One egg;

Preparation

1. Finely chop the onion and send it to the pan with butter, fry for two minutes.

2. Add the twisted liver, salt and pepper, fry the same amount. Turn off and cool. Juicy filling ready!

3. Season the minced chicken with spices, add soaked but well-pressed bread and put one egg. If suddenly the minced meat turns out to be weak, then add some breadcrumbs to it and let the mass stand.

4. Pour a little oil into a frying pan and immediately put it on the stove, since then your hands will get dirty.

5. Stuff a little minced meat in the palm, make a flat cake, put the liver filling in the center and form cutlets.

6. Roll the products in croutons or flour.

7. Now just fry in a pan. After turning over, be sure to cover it with a lid and let the products steam inside.

Recipe 5: Stuffed Pepper Cutlets

Vegetable fillings give the stuffed cutlets a special juiciness and freshness, and also help the stomach to cope with meat. Here, Bulgarian pepper is used as the main ingredient.

Ingredients

0.5 kg of minced meat;

2 slices of bread;

100 ml of milk;

Salt with pepper;

Breadcrumbs.

For filling:

2 bell peppers;

1 carrot;

1 onion;

A clove of garlic;

Preparation

1. Prepare a cutlet mass from onion twisted with minced meat, add soaked bread and spices, put an egg.

2. Cut onion and pepper into cubes, three carrots. First we send the onion into the pan, after a minute the carrot, and then the pepper. Fry vegetables until soft, salt and cool.

3. Squeeze a clove of garlic into the filling. It is better not to add it when frying, so as not to lose its aroma.

4. And now we form small cutlets in which we put vegetable filling... Products can be given any shape at your discretion.

5. Breaded patties and fry in hot oil. After turning them over, cover them to cook inside.

Recipe 6: Stuffed cutlets with potatoes

Well, where is our man without potatoes? Even stuffed cutlets are often cooked with your favorite root vegetable. For the filling, boiled potatoes with lard are used. It can be just salted or smoked.

Ingredients

0.7 kg of minced meat;

2 boiled potatoes;

2 cloves of garlic;

0.1 kg of lard;

Salt and pepper;

2 slices of bread;

1 onion head;

Some milk;

Flour and butter.

Preparation

1. Add chopped onion to the twisted meat, put pre-soaked bread and a raw egg. We fill the minced meat with spices, stir and put it in the refrigerator for a while.

2. We clean the boiled potatoes. Then rub on a coarse grater, add chopped bacon and chives. You can add greens to taste. If the lard is not very salty, then we season the filling to your taste.

3. We take out the minced meat, make cutlets, do not forget to put the filling. We use flour for breading.

4. Fry the products over medium heat until cooked through.

5. Or transfer to a baking sheet and bake in the oven.

Recipe 7: Stuffed cutlets with mushrooms and melted cheese

Recipe for insanely aromatic and very tasty stuffed cutlets with processed cheese. Pickled mushrooms are used. The cutlet mass is prepared with semolina.

Ingredients

0.6 kg of veal;

0.2 kg of bacon;

70 grams of sour cream;

3 tablespoons of semolina;

2 onion heads;

Spices, herbs;

Bread crumbs;

0.1 kg of pickled mushrooms;

1 clove of garlic

Preparation

1. Twist the veal with lard and onions, add sour cream with semolina. Salt the minced meat, put any spices and drive in an egg. We take the mass in our hands and beat it intensively on the table. We put it in the refrigerator for half an hour.

2. Processed cheese rub or just chop finely. Add mushrooms to them, which are also finely chopped. For taste, put a clove of garlic and herbs. We stir all this.

3. We take out the previously cooked minced meat, which is infused. Divide into equal pieces. The size can be any, but it is better not to make small cutlets, since it is difficult to shove the filling into them.

4. Form oval cutlets and bread in breadcrumbs. Can also be used in flour or semolina.

5. Fry on both sides until golden brown. For now, transfer to a bowl.

6. As soon as the last cutlets are fried, put everything back into the pan, pour in a couple of tablespoons of water, cover and simmer for a few minutes.

Most delicious cutlets obtained from self-twisted meat. Store-bought minced meat is most often made from low-grade raw materials.

Bread is a wonderful addition for cutlet mass. It increases the yield of the dish, improves the taste and makes it softer. But there should not be too much bread, otherwise the opposite result can be achieved. But 500 grams of meat is enough for 2-3 slices.

No milk? You can soak bread for cutlets in any broth, in cream or just in water. But you don't need to add a lot of liquid.

The taste of cutlets largely depends not only on the meat, but also on the spices used. Try adding paprika to the minced meat, tomato paste, aromatic spices, freshly ground pepper and the dish will sparkle with new notes.

A large number of eggs can make the patties tougher. To prevent this from happening, you can add only the yolks or not put more than one egg per kilogram of the remaining ingredients.